#10 Sea bass with a sesame chickpea cabbage slaw

Preparation

Make the dressing by whisking all the ingredients together in a large bowl, season to taste. Prepare the cabbage, carrot and spring onions and add to the bowl. Melt half the oil in a large frying pan and fry the chickpeas until hot and going golden with a little sea salt and pepper for about 2 minutes then add the nuts and let stir fry for another 1 minute then set aside. Put the pan back on the heat, add the remaining oil, season the fish, then fry on a high heat for 1 minute on each side until cooked through. Meanwhile toss the slaw together with the fresh coriander, divide between the plates and top with the seabass to serve.